This homemade banana pudding is a southern staple made with a rich and creamy custard , bananas and crisp Nilla wafers. I grew up eating this on Sundays when I was young and it was a great treat . Back then my mother made a classic Southern Banana Pudding with a beautiful meringue and we usually had it warm or at room temperature. So this is how I always made it until after Hurricane Delta and we were once again living the generator life. If you have never experienced living off generator power in your home it is basically like camping in your home . Generators generally aren’t powerful enough to run your entire home and only the essentials are powered up like the refrigerator , freezer and a small window unit. We have a gas stove but the oven is electric and we were all in need of comfort food so this is my “generator life” banana pudding. I didn’t have enough power to run a hand mixer to make a meringue or the oven to bake it so no I altered it. Turns out putting the whole egg in the pudding makes it rich and creamy.
What do you need to make Homemade Banana Pudding :
- 2 cans Evaporated Milk
- 2 eggs
- Nilla Wafers
- Medium Saucepan
- Wire whisk
- Wooden Spatula or Heat resistant Rubber Spatula
- Serving Dish
If you have never made a homemade pudding from scratch it is super easy to do , you just have to know the basics. Two main things don’t scramble the egg in your mixture and stir stir stir stir from the bottom . The first I don’t add the egg to a heated mixture so there is no worrying about tempering it . In my recipe the egg is beaten into the milk mixture. Next is stirring , very important . I recommend whisking on medium heat until everything is dissolved and then switching to a heat proof spatula. Stirring from the bottom to prevent burning is very important.
Let’s Make Banana Pudding !
In a medium saucepan whisk together the sugar and cornstarch then slowly add the cans of milk while mixing. In a small bowl beat the eggs well and add them to the milk mixture. Turn the heat to medium heat and use the whisk until everything is dissolved. Now switch to a heat proof rubber spatula or wooden spatula slowing stir from the bottom to prevent burning. Cook like this until the mixture is thickened . This should take 10-12 minutes.
Once the pudding is thickened remove from heat and add the butter and vanilla . Stir until this is incorporated.
In a 2-3 quart dish cover the bottom of it will Nilla Wafers and sliced bananas, then top that with half of the pudding mixture. On top of the pudding add another layer of Nilla wafers and sliced bananas, then add the remaining pudding.
For the topping I like to line the cookies around the edges and and crush the remaining cookies for the top. The let it sit to get to room temperature and cover and chill.
There is old argument of how you should eat banana pudding warm or cold. Does it really matter ? Chilled or warm it is all DELICIOUS !! Just ENJOY~
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